Description
Pumpkin Pecan Waffles are a cozy, fall-inspired breakfast treat that combines the warm spice of pumpkin pie with the crunch of toasted pecans. Light, fluffy, and richly flavored, these waffles are perfect for autumn mornings, brunch gatherings, or any time you crave comfort food with a seasonal twist.
Ingredients
1½ cups (180 g) all-purpose flour (or whole wheat flour for a healthier version)
2 tablespoons (25 g) brown sugar (optional)
2 teaspoons (8 g) baking powder
2 teaspoons pumpkin pie spice (or a mix of cinnamon, nutmeg, ginger, and cloves)
½ teaspoon (3 g) salt
2 eggs, separated
1 cup (240 ml) buttermilk (or almond/oat milk for dairy-free)
¾ cup (180 g) canned pumpkin purée
4 tablespoons (60 g) unsalted butter, melted (or vegan butter)
2 tablespoons (30 ml) maple syrup
¾ cup (90 g) chopped pecans
Instructions
Mix Dry Ingredients: In a large bowl, whisk together flour, brown sugar, baking powder, pumpkin pie spice, and salt.
Beat Egg Whites: In a separate bowl, beat the egg whites until stiff peaks form.
Combine Wet Ingredients: In another bowl, whisk egg yolks, buttermilk, pumpkin purée, melted butter, and maple syrup until smooth.
Fold in Egg Whites: Gently fold the egg whites into the wet mixture.
Combine All: Pour the wet mixture into the dry ingredients and fold gently until just combined.
Add Pecans: Fold in chopped pecans.
Cook Waffles: Preheat your waffle iron. Grease if needed. Pour in batter and cook until golden brown and crisp, following your waffle iron’s instructions.
Serve: Serve warm with butter, maple syrup, or your favorite toppings.
Notes
Use day-old pumpkin puree for thicker consistency.
Add chocolate chips, chopped apples, or extra spices for variations.
To make ahead, freeze waffles in a single layer and reheat in the toaster or oven.
For extra crispiness, let cooked waffles rest on a wire rack in a low oven.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Breakfast, Brunch
- Method: Waffle Iron (Electric)
- Cuisine: American